1.Combine carrot, zucchini, onion, sauces, oil and ginger in medium bowl.
2.To assemble rolls, place 1 sheet of rice paper in medium bowl of warm water until softened slightly. Lift sheet carefully from water, place on board; pat dry with absorbent paper.
3.Divide carrot mixture into eight portions; place one portion in centre of rice paper sheet. Roll to enclose filling, folding in sides after first complete turn of the roll. Repeat with remaining rice sheets and filling.
You will need about 2 medium carrots (240g) and 3 small zucchini (270g) for this recipe. You can also use fresh rice noodle sheets, cut into 14cm x 16cm rectangles, to enclose the filling.Note